1-Hour Blueberry Cinnamon Rolls
1-Hour Soft Blueberry Cinnamon Rolls – These pillowy rolls are made with a cinnamon brown sugar dough and are packed with a delicious homemade blueberry jam filling. They are topped with a cream cheese icing, adding the perfect finishing touch. This easy recipe is perfect for beginners and those that donāt want to spend half a day making cinnamon rolls. This recipe uses instant yeast, so there is no need to let the yeast ābloomā, saving extra time.
It’s no secret that I have a major sweet tooth, and that I love cinnamon rolls. I just don’t always enjoy waiting FOREVER for them to be done. I don’t have the best patience, when I’m hungry :). Sure, you could buy cinnamon rolls from the store, and you would have them instantly, but there’s just something about homemade food. It always tastes better. Probably because it’s fresh, but also, because of the memories that are associated with it. I don’t know about you, but no matter how much baking and cooking experience I have, I always feel proud when I make something that turns out good. It give me great joy to see my family enjoying the food I make, and of course I like eating it too.
These blueberry cinnamon rolls only take an hour to make, which makes them perfect for a weekend breakfast or brunch. The blueberry cinnamon roll filling takes these up a notch. If you like blueberries and even if you don’t, I think you will like these. Now let’s get to the details, shall we?
Here’s what you need to know…
This recipe uses instant yeast, which means that it does not need any time to activate. Active dry yeast, on the other hand, needs to be mixed with sugar and a warm liquid, then allowed to sit for 5-10 minutes to activate it. With instant yeast, you still need to mix it with a warm liquid, because this “wakes up” the yeast, but it does not need to sit for 5 minutes. Just simply add the rest of the ingredients and mix. One piece of advice is to make sure you don’t mix the salt as well as the cinnamon directly on top of the yeast. It will deactivate it. I would add the yeast, milk, brown sugar, flour, THEN the salt and cinnamon on top of that. And, don’t forget the butter and egg!
Rising and filling the dough
Once the dough is mixed and kneaded, you’ll cover the dough, then allow it to rise for 20 minutes. During this time, make the filling. You’ll cook blueberries, brown sugar, cinnamon and water in a pan until the blueberries are softened and jammy. Roll out the dough and add the blueberry jam on top of the dough, making sure you spread all the way to the edges (you want every bite of the cinnamon roll to have blueberries in it). Please note you will not have enough blueberries to cover all of the dough, but the purple liquid/jam will. If you had enough blueberries to completely cover the dough, the rolls would be too soggy and not hold together. Trust me, I tried it!
It’s time to roll up the dough and bake it!
Roll up the blueberry cinnamon roll dough, starting at the short end, then cut into 9 rolls. Place in your pan, then place in an oven that was warmed to 200 degrees Fahrenheit. You’ll want the oven OFF. Allow to rise for 20 minutes, then pour heavy cream over the rolls (this helps the rolls stay moist and soft), and place in cold oven. Turn the oven ON to 375 degrees Fahrenheit and bake for 15-20 minutes or until golden brown.
Now all that is left to do is cover the blueberry cinnamon rolls in cream cheese icing and enjoy!
Let me know what you think!
If you try this blueberry cinnamon roll recipe, rate it below and leave a comment. I love to hear your feedback. It helps me improve my recipes. Also, make sure you find me on instagram where you can see the full baking video and more fun behind the scenes.
1-Hour Blueberry Cinnamon Rolls
- Total Time: 1 hour
- Yield: 9 rolls 1x
Description
1-Hour Soft Blueberry Cinnamon Rolls – this easy recipe is perfect for beginners and those that donāt want to spend half a day making cinnamon rolls. This recipe uses instant yeast, so there is no need to let the yeast ābloomā, saving extra time. The pillowy rolls are packed with a delicious homemade blueberry jam filling and stuffed inside of a soft cinnamon brown sugar flavored bread dough. They are topped with a cream cheese icing, adding the perfect finishing touch.
Ingredients
Dough:
- 1 cup warm whole milk (warmed to 110F)
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 2 tablespoons brown sugar
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, softened
After Rising:
- 1/2 cup heavy cream
Filling:
- 2 1/2 cups blueberries
- 1/2 cup brown sugar
- 1/3 cup water
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter
Frosting:
- 6 ounces cream cheese
- 2 tablespoons salted butter, softened
- 1 cup powdered sugar
Instructions
1. In the bowl of a stand mixer fitted with the dough hook attachment, or a large mixing bowl, add yeast, warm milk, sugar, flour, egg, salt, cinnamon and butter. Do not add salt or cinnamon directly on top of yeast, as it will deactivate yeast. Add the flour, then the salt and cinnamon on top of that. Since you are using instant yeast, there is no need to let the yeast bloom.
2. Mix the dough until a dough ball forms on low speed, then increase to medium speed and knead for 8 minutes. Alternatively, you can knead by hand if you do not have a stand mixer.
3. Transfer dough to a lightly greased bowl. Spray top of dough with nonstick spray, then cover with plastic wrap. Allow to sit for 20 minutes.
4. Meanwhile preheat oven to 200F and make filling. In a large skillet, add blueberries, brown sugar, cinnamon and 1/3 cup water. Cook over medium heat for 5-8 minutes, or until blueberries are softened, and brown sugar is melted. You may need to add more water as it cooks. The water helps the mixture cook evenly, but you donāt want too much water, as your filling will seep out of the rolls if there is too much liquid.
5. Roll dough on a lightly floured surface into a 12×18 inch rectangle. Spread 6 tablespoons softened butter over dough. Spoon blueberry jam mixture evenly over the entire rectangle.
6. Roll dough, starting at short edge, into a cylinder. Using dental floss or a serrated knife, cut into 9 rolls. Place in lightly greased 8×8 pan. Cover pan with plastic wrap, then place in preheated oven. Turn oven OFF.
7. Allow dough to rise for 20 minutes, then remove from oven. Pour Ā½ Ā cup heavy cream over cinnamon rolls (this helps them get ultra soft).
8. Place rolls back in oven that is turned off, then turn oven on to 375F. Bake for 15-20 minutes, or until rolls are golden brown in color.
9. While the rolls bake, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Gradually and slowly add in powdered sugar until combined. Beat until frosting is fluffy.
10. Allow rolls to cool a few minutes before spreading icing over rolls. Enjoy!
- Prep Time: 45
- Cook Time: 15
- Category: Dessert
- Method: Oven
- Cuisine: American
Oh my goodness, so soft and such an incredible flavor! I will definitely double the recipe next time! Huge hit with my family.
Elizabeth, I am so happy to hear you and your family enjoyed them! Thank you for trying the recipe š
These look AMAZING. I’ve got to give them a try. My husband bought me a huge bag of Arthur’s bread flour…. Will that work here? And can a cinnamon mixture be put inside instead of the jam? I ran out of blueberries just this morning.
What a great name you have ;). Thank you so much Jolene for the kind comment! Yes, you should be able to substitute the flour in a 1:1 ratio, so just use the same amount of bread flour as all purpose flour. Also, you can definitely just use a cinnamon mixture instead of the blueberry jam. I do have a regular cinnamon roll recipe with the same rising and cooking time as these. The dough uses granulated sugar instead of the brown sugar, but in that recipe I do have a cinnamon sugar filling that’s really good. Search for 1 hour soft cinnamon rolls if you want to use that recipe. Let me know if you have any other questions.
These look magnificent! I just bought blueberries, Iām making these on Thursday! Will review and post pics (if I can figure that out)!
Leslie, That’s wonderful to hear! I hope they turn out well for you and you enjoy them! Let me know if you have any questions.
Happy baking!
-Jolene
I don’t know if anyone has tried this recipe with non dairy milk and vegan butter ?. I have made this for my family I also want to eat this š
Fauve,
I personally have not tried making the cinnamon rolls with non dairy milk and vegan butter. Basically adding milk to the dough helps to add richness to the dough and makes the dough softer. Making these with non dairy milk and vegan butter will work, it just may affect the texture and MIGHT not be as soft. I hope you get to enjoy these š and hopefully that helps!
-Jolene